Preheat your oven to 375°F (190°C). Grease a large oven-safe skillet with olive oil.

Layer half of the phyllo sheets into the prepared skillet, brushing each with olive oil.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed vegetables, seasoning with kosher salt. Sauté for about 5–7 minutes.

In a large bowl, whisk together whole milk, egg yolks, fennel seeds, paprika, granulated garlic, and black pepper.

Stir the sautéed vegetables into your egg mixture, ensuring they are fully coated.

Pour the vegetable and egg mixture evenly over the phyllo layers in the skillet. Fold the edges of the phyllo over the filling.

Bake for 50–60 minutes until the phyllo is golden brown and crispy.

Allow the cake to cool for a few minutes before slicing and serving.